Hey BUDDDs. I'm wanting to make my next DD (Wednesday) a bacon day. I feel like some fat-fast type DDs are in order to get my losses moving again. Anyway, I was able to find a post by LibraryGirl on how she microwaves bacon w/o a greasy mess (thanks again Cindy!).

I'm also looking for how you all might cook bacon in the oven w/o coating the inside and bottom of your oven with grease, which is what I had when last I tried it. I remember seeing someone post a method months ago, but can't seem to locate that post.

I've done bacon in the oven 2 ways. Directly on a cookie sheet, or on a rack over a dish. Either way there is a lot of grease in the receptacle but I've never had it splatter. Cooked at 350 until desired degree of doneness (i like very crispy, DH likes a bit wiggly). Been our standard way of going for years.

Hey BUDDDs. I'm wanting to make my next DD (Wednesday) a bacon day. I feel like some fat-fast type DDs are in order to get my losses moving again. Anyway, I was able to find a post by LibraryGirl on how she microwaves bacon w/o a greasy mess (thanks again Cindy!).

I'm also looking for how you all might cook bacon in the oven w/o coating the inside and bottom of your oven with grease, which is what I had when last I tried it. I remember seeing someone post a method months ago, but can't seem to locate that post.

Your help will be much appreciated!

I use a cookie sheet covered with foil, turn the oven to 400 , but don't pre heat, just put the cookie sheet on the middle rack when oven still cold and cook for 12 to 18 minutes to desired doneness. Remove from oven and use tongs to transfer bacon to paper towel lined plate, when the cookie sheet cools, carry to trash can and carefully throw away foil. Cookie sheet should hold about 12 pieces if I remember correctly. I use the center cut( shorter ) bacon.

I typically do mine on the stove top on a little bacon griddle, but the microwave is not messy when you wrap it in papertowel. Someone posted that they put it on the George Foremen Grill, but that may be messy as well.

I use a cookie sheet covered with foil, turn the oven to 400 , but don't pre heat, just put the cookie sheet on the middle rack when oven still cold and cook for 12 to 18 minutes to desired doneness. Remove from oven and use tongs to transfer bacon to paper towel lined plate, when the cookie sheet cools, carry to trash can and carefully throw away foil. Cookie sheet should hold about 12 pieces if I remember correctly. I use the center cut( shorter ) bacon.

^^Exactly how I cook mine, but I strain and save the bacon grease.

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I always wanted to be somebody, but I should have been more specific.--Lily Tomlin

My DH hates bacon - I know, weird huh? He can't stand the smell. And he absolutely hates it when the oven reeks of eau de bacon. So what works for me is to put a silpat liner in a cookie sheet, lay out the bacon, and put another silpat liner on top. The oven doesn't get bacon residue all over it, and I can save most of the grease by immediately pouring it off, and silpats are easy to clean up. They don't get super-super crispy this way, but still pretty crispy. Since he hates the smell so much, I do make the whole package at one time, so leftovers are seldom crispy anyway.

My DH hates bacon - I know, weird huh? He can't stand the smell. And he absolutely hates it when the oven reeks of eau de bacon. So what works for me is to put a silpat liner in a cookie sheet, lay out the bacon, and put another silpat liner on top. The oven doesn't get bacon residue all over it, and I can save most of the grease by immediately pouring it off, and silpats are easy to clean up. They don't get super-super crispy this way, but still pretty crispy. Since he hates the smell so much, I do make the whole package at one time, so leftovers are seldom crispy anyway.

I don't mind the smell of bacon, but ham hock/neck bones/fat back...
I really hate the smell when DW cooks it in collard greens, but I don't mind the taste, but the smell....

I cook bacon on the George Foreman grill between 2 sheets of parchment paper. (I even re-use the paper by putting it in a gallon ziploc bag and freezing it.) No mess at all, except for washing out the "fat trap"! It takes a while for it to get as crispy as I like it, but there's no smoke, and the pieces stay crispy for days; I wrap the leftovers in tin foil and save them in the fridge.

To speed things up, I sometimes partially cook the pieces in a pan and then transfer to the GF grill to finish crisping, while I start the next batch; I usually cook the whole package at once.

Another nice thing about the grill is that when I don't want my house, clothes, & hair to smell like bacon, I can take it outside and cook on the deck.

If I do cook the bacon in a pan, I've found that the top of my bamboo steamer makes a really great spatter shield--steam escapes, so the bacon gets crispy, but I get a lot more protection than I do from the silly mesh spatter shield I have!

I put bacon on a wire cooling rack inside a big pan (9 x13") with aluminum foil inside and bake it for about an hour at 250 degrees, checking every 15 minutes or so after the first 45 minutes. When the bacon gets to the crispiness that I like, I take it out of the oven, remove strips of bacon and put on paper towels, and pour off the bacon grease and save it for cooking (in a jar in the fridge). Because the heat isn't high, this doesn't splatter all over your oven, but it does make your house smell like bacon. This is the "Baked Bacon" method from Mark Sisson's Primal Blueprint cookbook.

I microwave it, just toss a paper towel loosely on top and no greasy mess.
As I pull out a batch, I drain the grease into my "bacon cup" (lol) and once I'm finished with cooking it all, I cover the cup and put it in the fridge.